Vegan Green Bean Casserole
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4.38 from 8 votes

The Best Vegan Green Bean Casserole

You could make this healthier by using caramelized onions instead of fried--just cook them slowly until they begin to brown and then mix them with the bread crumbs. You could also omit the margarine.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish, Vegetable
Cuisine: Holiday, Vegan
Keyword: fresh green bean casserole, vegan green bean casserole
Servings: 8
Calories: 102kcal
Author: Susan Voisin

Ingredients

Beans

  • 2 quarts water
  • 1 tablespoon table salt
  • 1 1/2 pounds fresh green beans trimmed and cut into bite-size pieces or 2 12-ounce packages frozen cut green beans

Sauce

  • 10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
  • 3 cloves garlic minced
  • generous pinch cayenne pepper (had to add it for the New Orleanians)
  • Salt to taste
  • Fresh pepper to taste
  • 2 tablespoons flour
  • 3/4 cup vegetable broth (I used Imagine's No-Chicken)
  • 1 tablespoon dry sherry (Alanna's brilliant addition)
  • 3/4 cup soy creamer or try unsweetened soymilk

Topping (see alternate oil-free topping in Notes)

  • 1 1/2 slices whole grain bread
  • 1 tablespoon vegan margarine optional, but topping holds together better with it
  • 1/8 teaspoon salt
  • 1/16 teaspoon freshly ground black pepper
  • 1 3- ounce can of French fried onions

Instructions

  • Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
  • Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
  • Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
  • To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Notes

*Sodium figure is inflated because it includes all the salt in the bean-cooking water, most of which is not actually absorbed by the beans.
Alternate topping:
You can make this even lighter by replacing the topping with pan-"fried" onions (without oil) and panko, seasoned with black pepper.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 3.8g | Fat: 3.8g | Sodium: 1026mg | Fiber: 3.8g | Sugar: 3.7g